Russian Stuffed Cabbage - Golubtsi or Golubtsy

Stuffed cabbage with ground beef
Brian Hagiwara / Getty Images
Prep: 60 mins
Cook: 75 mins
Total: 2 hrs 15 mins
Servings: 6 servings
Nutrition Facts (per serving)
267 Calories
14g Fat
32g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 267
% Daily Value*
Total Fat 14g 17%
Saturated Fat 6g 31%
Cholesterol 129mg 43%
Sodium 270mg 12%
Total Carbohydrate 32g 12%
Dietary Fiber 8g 27%
Total Sugars 12g
Protein 8g
Vitamin C 118mg 588%
Calcium 190mg 15%
Iron 2mg 10%
Potassium 856mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Russian stuffed cabbage or golubtsi (also golubtsy) is made with millet instead of rice or buckwheat groats, as are seen in other stuffed cabbage dishes. It includes carrots and salt pork.


  • 1 whole head cabbage, about 4 pounds

  • 1 cup millet, rinsed and drained

  • 1 3/4 ounces salt pork, chopped

  • 2 large carrots, peeled and finely chopped

  • 1 large onion, finely chopped

  • 2 large eggs

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • Hot peppers, optional

  • 2 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour

  • 4 tablespoons tomato paste

  • 1/2 cup sour cream

Steps to Make It

  1. Gather the ingredients.

  2. Heat oven to 325 F.

  3. Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 18 leaves.

  4. When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.

  5. Chop the remaining cabbage and place it in the bottom of a casserole dish or Dutch oven.

  6. In a large skillet, sauté chopped salt pork, carrots, and onions until tender, and let it cool. Place the millet in a medium saucepan with 2 cups broth of choice or salted water to cover. Bring to a boil, turn off the heat and drain but reserve the cooking liquid. Mix parboiled millet with salt pork-carrot-onion mixture. Mix in eggs, salt and pepper, and hot pepper, if using.

  7. Place about 1/2 cup of millet filling on each cabbage leaf. Roll away from you to encase the filling. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll. Place in layers on the chopped cabbage in the Dutch oven.

  8. In a small saucepan or skillet, make a roux with the butter and flour, cooking until golden. Whisk in the tomato paste and sour cream, adding a few tablespoons of reserved millet cooking liquid, if necessary, to achieve a smooth consistency.

  9. Add about 1 cup liquid to Dutch oven and bring to a boil. Turn off heat and pour sour cream-tomato paste sauce on top of cabbage rolls. Cover and place in oven. Cook about 1 hour or until cabbage and millet are tender.